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Ultimate Crispy Baked Chicken and Cheese Chimichangas

Close-up of crispy Chimichangas cut open, showing shredded chicken filling and dramatic cheese pull.
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Make crispy, cheesy chicken chimichangas at home using the oven instead of deep frying. This easy recipe delivers satisfying Tex-Mex comfort food for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound cooked, shredded chicken breast
  • 1 (10 ounce) can mild red enchilada sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 8 large (10-inch) flour tortillas
  • Cooking spray
  • Optional toppings: salsa, sour cream, guacamole

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, enchilada sauce, chili powder, cumin, and oregano. Cook until the mixture is heated through and the liquid has mostly evaporated, about 5 to 7 minutes. Season with salt and pepper. Remove from heat and let the filling cool slightly.
  4. Stir the shredded cheese into the cooled chicken mixture until combined.
  5. Warm the flour tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Place about 1/2 cup of the chicken and cheese filling onto the lower third of each tortilla.
  7. Fold the sides of the tortilla inward over the filling. Then, tightly roll the tortilla up from the bottom, like a burrito. Secure the seam with a toothpick if necessary.
  8. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray a large baking sheet with cooking spray.
  9. Place the rolled chimichangas seam-side down on the prepared baking sheet. Spray the tops generously with cooking spray to help them crisp up.
  10. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  11. Carefully remove the toothpicks before serving. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole for a delicious Mexican food night idea.

Notes

  • To make this a ground beef chimichangas recipe, brown 1 pound of ground beef with the onion, drain the fat, and then add the remaining sauce and spices.
  • For extra crunch, you can lightly brush the chimichangas with melted butter before baking instead of using cooking spray.
  • If you want a quick weeknight chimichanga dinner, use pre-cooked rotisserie chicken for the filling.

Nutrition

Find it online: https://carlacooking.com/baked-chicken-cheese-chimichangas-recipe/